
Okay, so my cousin Kristen is in Dallas right now and in labor!!! I'm dying because she's the first cousin to have a baby without the whole Church clan in the lobby! Although, I feel sure that the Spencer family will do us proud!!! I have no pictures to post, but can't wait to see pictures of the little guy, hear the birth story, and MOST importantly know the name of this sweet baby boy! You guys are in our prayers tonight!
So, I can't post without leaving you something... how about a recipe?
I love to cook, but lately that has been a bit challenging to make anything other than an easy dinner! The below recipe I haven't actually made myself, but lets just say that I had it 2 weeks ago and haven't stopped thinking about it! Amy served this for a brunch birthday party and it is truly wonderful. I don't even like French toast!If you try it, let me know if you like it! !
Upside down french toast casserole
Ingredients:
1/2 cup butter
1 cup dark brown sugar, firmly packed
2 Tablespoons light corn syrup (Karo)
12 slices firm white bread (I use pepperidge farm farmhouse white)
1 1/2 cups half and half
6 eggs
1 teaspoon pure vanilla extract
Procedure:
1. combine butter, sugar, and corn syrup in a pan. Stir over medium heat until butter melts and the sugar disolves. Let the sauce boil for two minutes without stiring.
2. Pour the sauce into a 9x13 in 2 in thick glass baking dish, tilting to coat the bottom surface. Set aside to cool.
3. Trim the crusts off the bread and discard. Arrange the slices in two layers in the baking dish, cutting to fit as necessary.
4. Place the half and half, eggs, and vanilla in a bowl and whisk to combine; pour this custard over the bread. Cover the dish with plastic wrap and refigerate overnight.
5. Preheat your oven to 350 degrees. Bake the french toast for 30-40 minutes, or until it is golden brown and puffed.
6. Remove from oven and let cool for ten minutes before serving. To serve, cut into six portions, removing each with a spatula. Invert the pieces so that the sugar topping faces up. Serve with warm maple syrup and powdered sugar.